Vegan Potato Salad

What you need

• new potatoes
• chives
• parsley, chives and dill (or whichever you have available)
• lemon
• vegan mayonnaise
• Dijon mustard
• shallots
• cornichons (or small gherkins)
• olive oil

How to make vegan potato salad

Rinse the new potatoes and chop into approximately one inch sized cubes. You can peel them if you like too!

Then add the potatoes to lightly salted water in a pan. Bring to the boil and simmer until tender (approximately 10-15 mins).

Meanwhile, chop up the chives, parsley, shallots and cornichons.

When the potatoes are cooked, drain and leave to steam in colander for around 5 minutes to cool down. This helps the potatoes to fluff up a little!

Next add the potatoes to a large bowl with the prepared and remaining ingredients and mix thoroughly. You can adjust the amounts if you feel it needs a little more olive oil, or mayo for example. 

This potato salad can be stored in the fridge to serve with your BBQ or as a side for your meal, or can be served immediately.

If you don’t have access to vegan mayo, then you can sub this for olive oil. Just make sure to whisk the olive oil with the lemon juice and mustard before adding the remaining ingredients. This will ensure that the olive oil doesn’t emulsify with the lemon and mustard, making the final salad mixture bitty.

You can also sub the parsley for coriander, and the chives for finely sliced spring onions.

This tastes delicious served warm immediately after you’ve made it, but even better (in my opinion) cold after its been refrigerated.

Serve with my veggie kebabs, black bean burgers and slaw.

More salad recipes

• Sun-dried Tomato Pasta Salad
• Simple Sweet Potato Salad
• Portobello Mushroom Salad
• Vegan Caesar Salad
• Tabbouleh Salad

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Vegan Potato Salad

This fresh and easy potato salad will become a staple for your summer BBQs and dinner parties.

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

• 750 g new potatoes (cubed)
• 2 shallots (finely chopped)
• 1 handful chives (thinly sliced)
• 1 handful parsley (finely chopped)
• 1 handful dill (finely chopped)
• 4 cornichons (or small gherkins) (thinly sliced)
• Juice and zest of lemon
• 4 tbsp vegan mayonnaise
• ½ tsp Dijon mustard
• 2 tbsp olive oil

Instructions 

• Rinse the potatoes and chop into approximately one inch sized cubes.
• Add to some lightly salted water in a pan. Bring to the boil and simmer until tender (approx 10-15 minutes).
• Meanwhile, chop the shallots, cornichons, chives, dill and parsley.
• When the potatoes are cooked, drain and leave to steam in colander for around 5 minutes to cool down and fluff up.
• Add to a large bowl with the remaining ingredients and mix together thoroughly.
• Store in fridge to serve with your BBQ or as a side for your meal, or serve immediately.

Video

Notes

• If you don’t have access to vegan mayo then you can sub this for olive oil. Just make sure to whisk the olive oil with the lemon juice and mustard before adding the remaining ingredients. This will ensure that the olive oil doesn’t emulsify with the lemon and mustard, making the final salad mixture bitty.
• You can also sub the herbs for whatever you have to hand.
• This tastes delicious served warm immediately after you’ve made it, but even better (in my opinion) cold after its been refrigerated.

Nutrition

Calories: 161kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 72mgPotassium: 582mgFiber: 3gSugar: 1gVitamin A: 832IUVitamin C: 38mgCalcium: 29mgIron: 2mg

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